With older rabbits the legs have a tendency to be tough and are best suited to slow cooking in a stew or casserole, although you can quick-roast the saddle and cook the legs separately. A wild ...

Rabbit, wild or domesticated ... but you still need to cook rabbit meat with a low-and-slow approach. Read more: 10 Things You Probably Didn't Know About Oysters As far as the cuts of meat ...